Romesco Sauce

Ingredients

  • 2 poblano peppers
  • 1⁄2 cup olive oil
  • 8 cloves garlic
  • 1 cup cubed stale bread
  • 3⁄4 cup roasted almonds
  • 1⁄4 cup sherry vinegar
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • salt and pepper to taste

Method

Prep

  • Char poblano peppers on a grill or over a gas flame until blackened, about 5 minutes per side
    • Place in a bowl and cover with a plate
    • Let steam until cool enough to handle
    • Peel under running water, deseed, and roughly chop
  • Peel garlic cloves
  • Cut bread into ~1” cubes

Make the sauce

  • Add oil and garlic to a pan over medium heat
  • Cook until garlic just starts to turn golden brown (~3 minutes)
  • Transfer garlic to a ramekin, leaving oil in the pan
  • Toast bread in the remaining oil until golden brown, about 2 to 3 minutes
  • Add all ingredients to a food processor
  • Pulse until the mixture is well combined but retains some texture

References